{"id":13883,"date":"2019-03-19T11:11:44","date_gmt":"2019-03-19T11:11:44","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=13883"},"modified":"2019-03-19T11:11:44","modified_gmt":"2019-03-19T11:11:44","slug":"pan-brioche-con-pastrami-con-lingua-cotta-a-bassa-temperatura-burrata-e-cipolle-caramellate","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2019\/03\/19\/pan-brioche-con-pastrami-con-lingua-cotta-a-bassa-temperatura-burrata-e-cipolle-caramellate\/","title":{"rendered":"Pan brioche con pastrami di lingua cotta a bassa temperatura, burrata e cipolle caramellate"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<h3><strong>Una golosa ricetta creata da Gianluca Zorzi patron del &#8220;PizzCam\u00ec&#8221;, un ristorante pizzeria situato nel centro storico di Borno. Al &#8220;PizzCam\u00ec&#8221; troverete una vasta scelta di pizze, cucina tipica, ottimi dolci, vini e birre selezionate e locali.<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"13731\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2019\/02\/07\/gianluca-zorzi-bufalina-con-farina-timilia\/image-5943\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/02\/image-65.jpeg?fit=640%2C480&amp;ssl=1\" data-orig-size=\"640,480\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/02\/image-65.jpeg?fit=300%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/02\/image-65.jpeg?fit=640%2C480&amp;ssl=1\" class=\"myFoto aligncenter wp-image-13731 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/02\/image-65-300x225.jpeg?resize=300%2C225\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/02\/image-65.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/02\/image-65.jpeg?w=640&amp;ssl=1 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<h3><strong>Una ricetta realizzata con &#8220;<a href=\"http:\/\/www.moliniriggi.it\/prodotti\/linea-maestro\/pizza-maestro-oro\/\"><span style=\"color: #0000ff;\">Pizza Maestro Oro<\/span><\/a>&#8221; <a href=\"http:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/22\/molini-riggi-leccellenza-migliori-ristoranti-chefemaitrelab\/\"><span style=\"color: #0000ff;\">Molini Riggi<\/span><\/a>, una farina &#8220;tipo1&#8221; di grano tenero biologico var. Anforeta, coltivato in Sicilia e macinato a pietra. La farina \u00e8 ottenuta da molitura a pietra naturale di La Fert\u00e9 \u2013 sousJouarre che consente di mantenerne il germe e, grazie<br \/>\nalle basse temperature di lavorazione, di non surriscaldare il prodotto, preservandone le caratteristiche nutrizionali e sensoriali.<\/strong><\/h3>\n<h3 style=\"text-align: center;\"><span style=\"color: #000000;\"><em><strong>Pan brioche con pastrami di lingua cotta a bassa temperatura, burrata e cipolle caramellate<\/strong><\/em><\/span><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"13885\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2019\/03\/19\/pan-brioche-con-pastrami-con-lingua-cotta-a-bassa-temperatura-burrata-e-cipolle-caramellate\/image-6025\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-21.jpeg?fit=1280%2C934&amp;ssl=1\" data-orig-size=\"1280,934\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-21.jpeg?fit=300%2C219&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-21.jpeg?fit=640%2C467&amp;ssl=1\" class=\"myFoto aligncenter wp-image-13885\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-21-300x219.jpeg?resize=500%2C365\" alt=\"\" width=\"500\" height=\"365\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-21.jpeg?resize=300%2C219&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-21.jpeg?resize=768%2C560&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-21.jpeg?resize=1024%2C747&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-21.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<h3><strong>Ingredienti per il Pan Brioche:<\/strong><\/h3>\n<p>1kg farina Molino Riggi selezione Maestro ORO<br \/>\n600g acqua<br \/>\n20g sale<br \/>\n20g zucchero<br \/>\n100g olio evo<br \/>\n20g lievito di birra disidratato<\/p>\n<h3><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"13890\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2019\/03\/19\/pan-brioche-con-pastrami-con-lingua-cotta-a-bassa-temperatura-burrata-e-cipolle-caramellate\/image-6030\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-26.jpeg?fit=640%2C1038&amp;ssl=1\" data-orig-size=\"640,1038\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1522235403&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-26.jpeg?fit=185%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-26.jpeg?fit=631%2C1024&amp;ssl=1\" class=\"aligncenter wp-image-13890\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-26-185x300.jpeg?resize=154%2C250\" alt=\"\" width=\"154\" height=\"250\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-26.jpeg?resize=185%2C300&amp;ssl=1 185w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-26.jpeg?resize=631%2C1024&amp;ssl=1 631w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-26.jpeg?w=640&amp;ssl=1 640w\" sizes=\"(max-width: 154px) 100vw, 154px\" data-recalc-dims=\"1\" \/><strong>Procedimento:<\/strong><\/h3>\n<p>Impastare tutti gli ingredienti in impastatrice 4 min. in prima velocit\u00e0 e 5 min. in seconda velocit\u00e0 (se non disponibile la seconda velocit\u00e0 impastare in prima finch\u00e8 non risulter\u00e0 un impasto liscio e ben incordato) fino ad ottenere un impasto ad una temperatura di 25\u00b0C.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"13886\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2019\/03\/19\/pan-brioche-con-pastrami-con-lingua-cotta-a-bassa-temperatura-burrata-e-cipolle-caramellate\/image-6026\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-22.jpeg?fit=1280%2C960&amp;ssl=1\" data-orig-size=\"1280,960\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-22.jpeg?fit=300%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-22.jpeg?fit=640%2C480&amp;ssl=1\" class=\"myFoto aligncenter wp-image-13886 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-22-300x225.jpeg?resize=300%2C225\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-22.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-22.jpeg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-22.jpeg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-22.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Lasciare riposare in un mastello per circa 1h e poi formare i panetti da 300g l\u2019uno, dopo un breve riposo a temperatura ambiente, mettere a riposare in cassette coperte in cella a 4\u00b0C per almeno 12h.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"13887\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2019\/03\/19\/pan-brioche-con-pastrami-con-lingua-cotta-a-bassa-temperatura-burrata-e-cipolle-caramellate\/image-6027\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-23.jpeg?fit=1280%2C960&amp;ssl=1\" data-orig-size=\"1280,960\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-23.jpeg?fit=300%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-23.jpeg?fit=640%2C480&amp;ssl=1\" class=\"myFoto aligncenter wp-image-13887 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-23-300x225.jpeg?resize=300%2C225\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-23.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-23.jpeg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-23.jpeg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-23.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Stemperare a temperatura ambiente per un paio d\u2019ore e schiacciare i panetti formando dei dischi uniformi della misura (a piacere) tra i 20 e i 22cm di diametro e mettere nei padellini precedentemente oliati, praticando 4-5 fori con uno stecco per far si che non si gonfino troppo.<\/p>\n<p>Cuocere in forno a convezione 8 min. a 120\u00b0C 100% vapore e proseguire la cottura a 210\u00b0C ventilato secco per altri 8 min. Mettere in abbattitore a raffreddare positivamente per consentire la gelatinizzazione degli amidi.<\/p>\n<p>Conservare le basi precotte in frigo per un paio di giorni o in freezer (se abbattute negativamente) per una settimana.<\/p>\n<h3><strong> Faricitura:<\/strong><\/h3>\n<p>Tagliare a met\u00e0 la base del pan brioche, tostare in forno per rigenerarne la struttura quindi farcire con lingua salmistrata (precedentemente cotta a bassa temperatura) burrata e cipolle (caramellate in padella con zucchero e poco aceto balsamico) tagliare in 6 spicchi e servire.<\/p>\n<div class=\"tiled-gallery type-rectangular tiled-gallery-unresized\" data-original-width=\"640\" data-carousel-extra='{&quot;blog_id&quot;:1,&quot;permalink&quot;:&quot;https:\\\/\\\/www.chefemaitre.com\\\/blog\\\/blog\\\/2019\\\/03\\\/19\\\/pan-brioche-con-pastrami-con-lingua-cotta-a-bassa-temperatura-burrata-e-cipolle-caramellate\\\/&quot;,&quot;likes_blog_id&quot;:128430838}' itemscope itemtype=\"http:\/\/schema.org\/ImageGallery\" > <div class=\"gallery-row\" style=\"width: 640px; height: 234px;\" data-original-width=\"640\" data-original-height=\"234\" > <div class=\"gallery-group images-1\" style=\"width: 329px; height: 234px;\" data-original-width=\"329\" data-original-height=\"234\" > <div class=\"tiled-gallery-item tiled-gallery-item-large\" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\"> <a href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2019\/03\/19\/pan-brioche-con-pastrami-con-lingua-cotta-a-bassa-temperatura-burrata-e-cipolle-caramellate\/image-6029\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"325\"> <meta itemprop=\"height\" content=\"230\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"13889\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-25.jpeg\" data-orig-size=\"1280,905\" data-comments-opened=\"\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-25.jpeg?fit=300%2C212&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-25.jpeg?fit=640%2C453&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-25.jpeg?w=325&#038;h=230&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-25.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-25.jpeg?resize=300%2C212&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-25.jpeg?resize=768%2C543&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-25.jpeg?resize=1024%2C724&amp;ssl=1 1024w\" width=\"325\" height=\"230\" loading=\"lazy\" data-original-width=\"325\" data-original-height=\"230\" itemprop=\"http:\/\/schema.org\/image\" title=\"image\" alt=\"image\" style=\"width: 325px; height: 230px;\" \/> <\/a> <\/div> <\/div> <!-- close group --> <div class=\"gallery-group images-1\" style=\"width: 311px; height: 234px;\" data-original-width=\"311\" data-original-height=\"234\" > <div class=\"tiled-gallery-item tiled-gallery-item-large\" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\"> <a href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2019\/03\/19\/pan-brioche-con-pastrami-con-lingua-cotta-a-bassa-temperatura-burrata-e-cipolle-caramellate\/image-6028\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"307\"> <meta itemprop=\"height\" content=\"230\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"13888\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-24.jpeg\" data-orig-size=\"1280,960\" data-comments-opened=\"\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-24.jpeg?fit=300%2C225&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-24.jpeg?fit=640%2C480&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-24.jpeg?w=307&#038;h=230&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-24.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-24.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-24.jpeg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/03\/image-24.jpeg?resize=1024%2C768&amp;ssl=1 1024w\" width=\"307\" height=\"230\" loading=\"lazy\" data-original-width=\"307\" data-original-height=\"230\" itemprop=\"http:\/\/schema.org\/image\" title=\"image\" alt=\"image\" style=\"width: 307px; height: 230px;\" \/> <\/a> <\/div> <\/div> <!-- close group --> <\/div> <!-- close row --> <\/div>\n<p>La base risulta soffice all\u2019interno e fragrante in esterno con profumi che ricordano il grano.<\/p>\n<figure id=\"attachment_13745\" aria-describedby=\"caption-attachment-13745\" style=\"width: 498px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"13745\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2019\/02\/07\/gianluca-zorzi-bufalina-con-farina-timilia\/image-5951\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/02\/image-73.jpeg?fit=717%2C720&amp;ssl=1\" data-orig-size=\"717,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/02\/image-73.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/02\/image-73.jpeg?fit=640%2C643&amp;ssl=1\" class=\"myFoto wp-image-13745\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/02\/image-73-300x300.jpeg?resize=498%2C500\" alt=\"\" width=\"498\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/02\/image-73.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/02\/image-73.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/02\/image-73.jpeg?w=717&amp;ssl=1 717w\" sizes=\"(max-width: 498px) 100vw, 498px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-13745\" class=\"wp-caption-text\">Gianluca Zorzi<\/figcaption><\/figure>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.pizzcami.info\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"13738\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2019\/02\/07\/gianluca-zorzi-bufalina-con-farina-timilia\/image-5950\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/02\/image-72.jpeg?fit=492%2C492&amp;ssl=1\" data-orig-size=\"492,492\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/02\/image-72.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/02\/image-72.jpeg?fit=492%2C492&amp;ssl=1\" class=\"aligncenter wp-image-13738 size-thumbnail\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/02\/image-72-150x150.jpeg?resize=150%2C150\" alt=\"\" width=\"150\" height=\"150\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/02\/image-72.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/02\/image-72.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/02\/image-72.jpeg?w=492&amp;ssl=1 492w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/www.pizzcami.info\/\"><strong>PizzCam\u00ec<\/strong><\/a><\/span><\/p>\n<p style=\"text-align: center;\">Via Don Pinotti 11<br \/>\nBorno (BS)<br \/>\nTel: 0364 310 696<br \/>\nmail: <a href=\"mailto:info@pizzcami.it\"><span style=\"color: #0000ff;\">info@pizzcami.it<\/span><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.facebook.com\/Pizzcami\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8824\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/23\/aurum-julii-leccellenza-migliori-ristoranti-chefemaitrelab\/image-3513\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-13.png?fit=512%2C512&amp;ssl=1\" data-orig-size=\"512,512\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-13.png?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-13.png?fit=512%2C512&amp;ssl=1\" class=\"wp-image-8824 alignnone\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-13-300x300.png?resize=80%2C80\" alt=\"\" width=\"80\" height=\"80\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-13.png?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-13.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-13.png?w=512&amp;ssl=1 512w\" sizes=\"(max-width: 80px) 100vw, 80px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.instagram.com\/pizzcami\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8825\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/23\/aurum-julii-leccellenza-migliori-ristoranti-chefemaitrelab\/image-3514\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.png?fit=2000%2C2000&amp;ssl=1\" data-orig-size=\"2000,2000\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.png?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.png?fit=640%2C640&amp;ssl=1\" class=\"aligncenter wp-image-8825\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14-300x300.png?resize=75%2C75\" alt=\"\" width=\"75\" height=\"75\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.png?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.png?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.png?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.png?w=2000&amp;ssl=1 2000w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.png?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.png?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 75px) 100vw, 75px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p><a href=\"https:\/\/www.facebook.com\/groups\/salaecucina\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"13480\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2019\/01\/18\/maitre-giovanni-celentano-lascia-savoy-beach-marzo-guidera-la-sala-del-relais-blu-massa-lubrense\/image-5777\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/01\/image-59.jpeg?fit=940%2C379&amp;ssl=1\" data-orig-size=\"940,379\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/01\/image-59.jpeg?fit=300%2C121&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/01\/image-59.jpeg?fit=640%2C258&amp;ssl=1\" class=\"myFoto aligncenter wp-image-13480\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/01\/image-59-300x121.jpeg?resize=500%2C202\" alt=\"\" width=\"500\" height=\"202\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/01\/image-59.jpeg?resize=300%2C121&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/01\/image-59.jpeg?resize=768%2C310&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/01\/image-59.jpeg?w=940&amp;ssl=1 940w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<!--CusAds0-->\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Una golosa ricetta creata da Gianluca Zorzi patron del &#8220;PizzCam\u00ec&#8221;, un ristorante pizzeria situato nel centro storico di Borno. Al &#8220;PizzCam\u00ec&#8221; troverete una vasta scelta di pizze, cucina tipica, ottimi [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":13891,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[68],"tags":[377,380],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pan brioche con pastrami di lingua cotta a bassa temperatura, burrata e cipolle caramellate - #ChefeMaitreLab<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2019\/03\/19\/pan-brioche-con-pastrami-con-lingua-cotta-a-bassa-temperatura-burrata-e-cipolle-caramellate\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pan brioche con pastrami di lingua cotta a bassa temperatura, burrata e cipolle caramellate - #ChefeMaitreLab\" \/>\n<meta property=\"og:description\" content=\"Una golosa ricetta creata da Gianluca Zorzi patron del &#8220;PizzCam\u00ec&#8221;, un ristorante pizzeria situato nel centro storico di Borno. 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